FESTIVAL CHICKEN SOUP

2 boneless, skinless, split chicken breasts (about 1 lb.)
6 cups chicken broth, divided use
About 2 tbsp. vegetable oil
1 cup thinly sliced carrot
1 cup thinly sliced celery
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups thick, chunky salsa
1/2 cup rice
1/2 small zucchini, sliced
1 cup whole-kernel corn
FOR SERVING:
4 (7-inch) corn tortillas (optional)
Oil (for brushing tortillas)
1 cup (4 oz.) shredded cheddar cheese (for serving)
1/2 cup thinly sliced scallions (green onions) green tops included

Place chicken in single layer in saucepan. Add 1 cup chicken broth, bring to a boil, reduce heat, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Remove chicken, reserving broth and cut chicken into bite-size pieces. Set aside.

Heat oil in large saucepan or stockpot. Add carrot, celery and onion. Cook over medium heat until onion is transparent, about 3 minutes.

Add garlic and cook 2 minutes.

Pour in reserved cooking broth, remaining 5 cups chicken broth and salsa. Bring to a boil and add rice and zucchini. Reduce heat, cover, and simmer until vegetables and rice are almost tender, about 20 minutes.

Add corn and reserved chicken to saucepan, cover and simmer until rice is fully cooked, about 5 to 10 minutes.

TO PREPARE THE TORTILLAS (OPTIONAL):
Preheat oven to 400 degrees F.

Brush tortillas lightly with oil and cut into 1/4-inch strips. Spread on large baking sheet and bake until golden brown and crisp, stirring frequently, 10 to 15 minutes. Remove from oven.

TO SERVE:
Ladle soup into shallow bowl and top each serving with 2 tablespoons cheese, scallions, and tortillas strips, if desired.

Makes 8 servings
Source: Gold Kist Farms' annual recipe contest, 1998